Einkorn is a variety of coarse grained wheat, and is believed to be the ancestor of all modern wheat varieties. DNA studies indicate that it originated in southeastern Turkey some 10,000 years ago, at the very beginning of agriculture.
It has been well documented that einkorn is the first grain to have been domesticated, possibly as early as 12,000 BC. Cultivated einkorn continued to be a popular crop during the Neolithic and early Bronze Age (10,000 – 4,000 BC) giving way to emmer by the mid-Bronze Age. Einkorn cultivation sustained its popularity in isolated regions from the Bronze Age into the early 20th century. At present, einkorn is still grown in harsh environments and poor soil in France, Italy, Turkey and Yugoslavia.
Baked goods made with einkorn have a light, rich taste. The flour has 50 to 75 percent higher protein than that of hard red wheats. The gluten strength is similar to soft wheats, with a low absorption.
Wheat Foods Council www.wheatfoods.org